Jambalaya. Add Meat, Seafood, Or Veggies To Zatarain's® Original Jambalaya Mix for A One-Pot Dish. Season the sausage and chicken pieces with Cajun seasoning. According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of authentic Creole food, this statement is as close as you will get to having people agree on what jambalaya really is.
Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ. ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a popular dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common. Jambalaya is such a culinary staple and storied dish in New Orleans the word is used to describe so much more than food. "What a crazy jambalaya of music at this festival." The dish has represented New Orleans since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. You can have Jambalaya using 22 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Jambalaya
- You need 2 of Bay leaves.
- Prepare 1 1/2 tsp of salt.
- It's 1 1/2 tsp of cayenne.
- Prepare 1 1/2 tsp of crushed oregano.
- Prepare 1 1/4 tsp of white pepper.
- Prepare 1 tsp of black pepper.
- Prepare 1 tsp of thyme.
- Prepare 3 cloves of garlic, minced.
- Prepare 3 Tbsp of fat or oil.
- You need 3 oz of ham, chopped.
- Prepare 2 of andouille sausages, cubed.
- It's 2 of onions, diced.
- It's 4 stalks of celery, diced.
- Prepare 1 of green bell pepper, diced.
- You need 1 of chicken boob, diced.
- You need 4 of tomatoes, diced.
- It's 2 cups of seafood stock.
- Prepare 2/3 cup of tomato sauce.
- It's 2 cups of converted rice (like uncle bens).
- Prepare 1/2 lb of raw shrimp, peeled and cut into bite sized pieces.
- You need 10 oz of oysters in their liquor, roughly chopped.
- You need 3 of green onions, sliced.
Jambalaya Ingredients: Alright, let's talk ingredients. To make classic jambalaya, you will need: The Cajun/Creole "holy trinity": Celery, onion and green bell pepper (although for some extra color, I've also used red and yellow bell peppers). Feel free to add more or less of either, depending on your heat preferences. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.
- Prepare all ingredients before hand. This dish comes together in parts, and having everything mise en place helps. Plus you can sit back and drink some wine while it cooks. Add the spices and garlic together. Add the ham and sausage together. Add onion, celery, and bell peppers together. Add the shrimp and oysters together..
- Heat the oven to 350F.
- Melt the fat over high heat in a 6qt dutch oven. I like to use duck fat or bacon grease. But if you want to use oil you can..
- Add the ham and sausage and sauté until beginning to brown ~5 min.
- Add the onion, celery, and bell pepper. Cook until they begin to stick to the bottom of the pot. ~5 min.
- Add the chicken and cook for another 3 min..
- Add the spices and garlic and cook another 3 min..
- Add the tomatoes and cook another 8 min or until the tomatoes begin to give up their liquid..
- Add the tomatoes sauce and stock and bring to a simmer.
- Add the rice, shrimp, oysters, and green onions..
- Mix thoroughly and cover. Bake for 30 min..
- Turn oven off, take jambalaya out and stir it. Place cover back on and let sit in hot oven another 30 min. Serve..
Sprinkle dishes with salt, pepper, chopped scallions, and thyme. This quintessential dish from New Orleans is a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp, and a whole host of Southern flavors. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it.